Listeria: Control Advances in Cheese and Other Foods

(Webinar length: 1hr 29min)

Overview:

This webinar will include the latest developments in L. monocytogenes (“Listeria”) control and detection as well as a review of outbreaks and recalls focusing on recent incidents implicating cheese and other food types. Sanitation is one approach to control Listeria although additional preventative control strategies are required.

There were a record number of recalls in 2016 due to suspected contamination by Listeria. This trend has continued in 2017 with a major product recall of cheese produced by MDS Foods Inc. The recall was initiated by a random sample taken from retail testing positive for Listeria. Since the produced cheese is packed under different brand names, in addition to being used as an ingredient, the recall continues to expand.

This webinar will cover:

  • Key outbreaks and recent recalls
  • Endemic vs. transient strains of Listeria
  • Microbial mapping within facilities
  • Control through sanitation and environmental sampling
  • Antimicrobial coatings for control
  • Control strategies based on physical, chemical and biological interventions
  • Physical interventions based on thermal and non-thermal technologies
  • Advances in diagnostics for rapid screening
  • Risk analysis through the food chain
  • Future directions in control

Who should attend:

  • Quality Assurance Managers
  • Production Manager
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

Presenter–Dr. Keith Warriner

Dr. Warriner is currently a Professor in the Department of Food Science at the University of Guelph.

Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the University of Guelph faculty in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. His research interests are focused on enhancing food safety within meat processing and the fresh cut sectors. To this end, his research team has advanced knowledge in the area of emerging pathogens, intervention technologies and development of biosensor devices to detect foodborne hazards. He is frequently contacted by the media to provide commentary on food safety issues and is the past President of the Ontario Food Protection Association.

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